| 摘要 |
A condiment preparation for addition to sausage and other ground meat and other food products is obtained by absorbing a liquid or semi-liquid flavouring material or materials in a soya bean product to give a dry-appearing pulverulent mass. The soya bean product may be a flour prepared from the whole or partly or wholly defatted beans or may be a protein substance obtained from the beans. The flavourings, which may be oleoresins including the oily liquid or semi-liquid portions obtained from black or red peppers, ginger, nutmeg &c., or essential oils such as from mace, coriander and other spices, may be added to the amount of 0,5-15 per cent by weight of the mixture, usually 6 per cent. Where soya bean grits are used, the flavouring is added to the grits and the mass is ground to a flour. Salt, e.g. in proportions up to 25 per cent, diluents &c. may be added to the preparation. |
